Vegan Thai Coconut Soup with Crispy Tofu
What ingredients do I need for the Thai Soup Recipe?
- 14 ounces of firm tofu
- ½ cup soy sauce
- 1 cup water
- Juice of one lemon
- 5 tablespoons of olive oil
- 2 carrots
- 1 red bell pepper
- 4 ounces rice noodles
- 1 cup chickpeas
- Coconut cream (unsweetened)
- 4 cups vegetable broth
- 2 tablespoons yellow curry paste
- ½ cup cilantro
Looking for more delicious Asian inspired cuisine? Check out these reader favorites:
Easy to Make Kung Pao Vegetables | Easy to Make Thai Peanut Salad| Easy Vegan Bao Bun Recipe
How do I make the Thai Yellow Curry Soup?
Step 1: Prepare the Tofu
Step 2: Prepare the marinade for the tofu
Step 3: Prepare the vegetables
Heat a non stick skillet with 2 tablespoons of olive oil and stir fry carrots over medium heat until tender, approximately 5 minutes. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon of olive oil and stir fry bell pepper over medium heat until tender. Remove bell pepper and set aside in separate dish from the carrots.
Step 4: Stir Fry the tofu
Step 5: Prepare the Soup Base
Now it is time to prepare the base for the soup. Start off by soaking the rice noodles in warm water. Then, add chickpeas, coconut cream and vegetable broth to a blender and process until smooth. Transfer the mixture to a medium saucepan, add in yellow curry paste and bring to a boil. Then, strain water out of rice noodles and add the noodles and stir-fried carrots to soup. Cook for 2 more minutes over low heat.
Step 6: Serve warm and enjoy!
Can I store the Vegan Thai Coconut Soup?
This soup is best eaten right after it is prepared, as the tofu will lose the crispy texture if it is stored in the refrigerator. If you do plan to store it, I recommend storing the tofu in a separate container than the soup and adding it back in after the soup is reheated. To reheat the soup, simply place in a small saucepan and heat over low heat until warmed through. Add the tofu in and warm for an additional 1 to 2 minutes.
Ingredients
- 1 14 ounce block firm tofu
- ½ cup soy sauce
- 1 cup water
- Juice of 1 lemon
- 5 tablespoons olive oil divided
- 2 carrots sliced
- 1 red bell pepper sliced
- 4 ounces rice noodles
- 1 cup chickpeas drained and rinsed
- 4 cups vegetable broth
- ½ cup coconut cream
- 4 tablespoons yellow curry paste
- ½ cup cilantro loosely packed
Instructions
- Prepare tofu by pressing the water out of the tofu for about 10 minutes. To do this, wrap the tofu in paper towels, then put something weighted on top of it. I placed a heavy baking dish on top of a cutting board to press out the water.
- After the tofu has drained for 10 minutes, cut the tofu in cubes and marinate for at least 1 hour. It is best to marinade it overnight.
- Add 2 tablespoons of olive oil to a medium skillet and stir fry carrot strips over medium heat until tender, approximately 5 minutes. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and stir fry red bell pepper until tender, 4 to 5 minutes. Remove bell pepper and set aside in separate dish from carrots.
- Add remaining 2 tablespoons of olive oil to the skillet and fry marinated tofu until it is crispy and golden brown, approximately 5 minutes. Remove tofu from pan and place on paper towels to absorb excess oil. Keep ingredients warm.
- Next, soak rice noodles in warm water.
- Then, add chickpeas, coconut cream and vegetable broth in a blender. Process until smooth.
- Transfer mixture to a medium saucepan, add in yellow curry and bring to a boil. Then, add rice noodles and carrots. Cook for 2 minutes over low heat.
- Prepare 4 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.
